These are Sarawak white peppercorns, from the Malaysian island of Borneo. White peppercorns are soaked in water to remove the black outer shell. Their flavor, while still distinctly peppery, is quite different from that of black peppercorns. The soaking gives these white peppercorns a mellow, slightly fermented taste. White pepper is strongly preferred over black pepper in European and Southeast Asian kitchens. In this country we consume about twelve times as much black pepper as white, while in Europe the ratios are reversed. Ground white pepper virtually disappears in most dishes, allowing the introduction of fine flavor without marring the presentation of light-colored sauces and dishes. While grinding whole peppercorns as needed is the best way to get peak flavor, we also offer a finely ground white pepper. Ingredients: White peppercorns.